Description
Crispy, flavorful Parmesan Ranch Chicken Tenders! Tender chicken strips coated in a cheesy, savory breadcrumb mixture, perfect for baking or pan-frying.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional, for a little kick!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 packet (1 oz) ranch dressing mix
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup olive oil (for pan-frying) or cooking spray (for baking)
- Ranch dressing
- Honey mustard
- BBQ sauce
Instructions
- Prepare the Chicken Strips: Cut chicken breasts into 1-inch thick strips, trimming any excess fat.
- Marinate the Chicken: In a bowl, whisk together buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, and black pepper. Add chicken strips, ensuring they are submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare Baking Sheet (if baking): Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray.
- Combine Dry Ingredients: In a shallow dish or zip-top bag, combine panko breadcrumbs, Parmesan cheese, ranch dressing mix, dried parsley, garlic powder, salt, and pepper. Mix well.
- Dredge the Chicken: Remove chicken strips from marinade, letting excess drip off. Coat each strip in the Parmesan ranch coating, pressing firmly to adhere.
- Place on Baking Sheet (if baking): Place coated chicken strips on the prepared baking sheet in a single layer.
- Bake the Chicken: Bake for 20-25 minutes, or until chicken is cooked through (165°F/74°C) and coating is golden brown and crispy. Flip halfway through for even browning.
- Rest (optional): Let rest for a few minutes before serving.
- Heat the Oil: Heat olive oil in a large skillet over medium heat.
- Cook the Chicken: Carefully place coated chicken strips in hot oil, avoiding overcrowding. Cook for 3-4 minutes per side, or until chicken is cooked through (165°F/74°C) and coating is golden brown and crispy.
- Remove and Drain: Remove cooked chicken tenders and place on a wire rack lined with paper towels to drain excess oil.
- Serve Immediately: Serve the Parmesan Ranch Chicken Tenders immediately while they are still hot and crispy.
- Dipping Sauces: Serve with your favorite dipping sauces, such as ranch dressing, honey mustard, and BBQ sauce.
- Sides: Serve with your favorite sides, such as french fries, coleslaw, mashed potatoes, or a simple salad.
Notes
- Air Fryer Option: Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through.
- Spice it Up: Add cayenne pepper to the coating for extra heat.
- Cheese Variations: Experiment with Asiago, Romano, or a blend of cheeses.
- Herb Variations: Try oregano, thyme, or basil in the coating.
- Gluten-Free: Use gluten-free panko breadcrumbs.
- Freezing Instructions: Freeze coated chicken on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding extra time.
- Buttermilk Substitute: 1 tbsp lemon juice or white vinegar + 1 cup milk, let sit 5 minutes.
- Panko Substitute: Regular breadcrumbs can be used, but the texture won’t be as crispy.
- Don’t Overcrowd the Pan: Cook in batches when pan-frying.
- Use a Meat Thermometer: Ensure chicken reaches 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes